Results 181 to 190 of about 59,838 (344)

Changes in phenolic profile, physicochemical properties and sensory attributes of steamed bread fortified with golden kiwifruit (Actinidia chinensis) flour during processing

Journal of the Science of Food and Agriculture, Volume 106, Issue 8, Page 4576-4586, June 2026.
Abstract BACKGROUND Chinese steamed bread (CSB) is a traditional East Asian staple. Its texture and nutrition depend on the gluten and starch content of the wheat flour that it contains. Incorporation of golden kiwifruit, which is rich in dietary fiber, vitamin C, and phenolic antioxidants, offers a novel fortification strategy.
Jiecheng Li, Bai Nishran Usman Candao, Fan Zhu   +2 more
wiley   +1 more source

Extraction and Characterization of Starches from Varieties of Oca (<i>Oxalis tuberosa</i>), a High-Andean Tuber. [PDF]

Polymers (Basel)
Pariona-Gutiérrez C, Choque-Quispe D, Taipe-Pardo F, Ligarda-Samanez CA, Peralta-Guevara DE, Pariona-Gutiérrez J, Flores-Alvarez J, Pariona Gutiérrez J.   +7 more
europepmc   +1 more source

Technological Advances in Mung Bean (Vigna radiata (L.) Wilczek) Milling, Processing, and Utilization

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Mung bean (Vigna radiata (L.) Wilczek) is emerging as a valuable ingredient in modern food systems due to its nutritional benefits, functional versatility, and alignment with plant‐based, clean‐label, and sustainable food trends. This review highlights recent technological advancements in mung bean processing, covering primary processing steps
Suresh Sakhare, Ashlyn Rairdin, Venkata Naresh Boddepalli, Amrita Ray, Arti Singh   +4 more
wiley   +1 more source

Sorghum Starch and Protein Digestibility: Mechanisms, Modifications, and Health Implications. [PDF]

Foods
Olson D, Muniandy A, Zhu L, Zarei M, Schwarz M, Bean S, Smith B.   +6 more
europepmc   +1 more source

Phenotypic Diversity and Nutritional Profiling of a Mung Bean (Vigna radiata L.) Germplasm Collection for Functional Food Breeding

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Mung bean (Vigna radiata L.) is a nutritionally valuable legume; however, the lack of a comprehensive evaluation of quality traits across diverse germplasm hinders targeted breeding efforts. To identify superior genetic resources, this study assessed key nutritional quality traits, including crude protein, starch, fat, total polyphenols, total
Rong Cao, Qiannan Song, Liangliang Hu, Tianxiao Chen, Suhua Wang, Lixia Wang, Yang Yao, Xuzhen Cheng, Jindong Fu, Xinbo Guo, Honglin Chen   +10 more
wiley   +1 more source

Atomistic Insights into Conformations and Solvation Dynamics of Amylose, Dextran, and Pullulan Using Three Force Fields. [PDF]

J Phys Chem B
Farzeen P, Yoon HY, Coutinho IT, Roman M, Moore R, Deshmukh SA.   +5 more
europepmc   +1 more source

On Amylose Content of Cultivated Rice Collected in Tanzania, 1988

During the trip from June 30 to August 10 in 1988, 105 seed samples of cultivated rice, Oryza sativa L., and a seed sample of O.glaberrima STEUD. were collected.
ILAILA, D., 片山, 忠夫, KATAYAMA, Tadao C., SATOH, Hikaru, CHING'ANG'A, H. M.   +4 more
core  

Development of Chickpea‐Based Multigrain Gluten‐Free Crackers: Formulation Optimization and Evaluation of Nutritional, Antioxidant, and Quality Attributes

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Gluten‐free crackers often show limited nutritional quality because wheat flour is commonly replaced with starch‐rich ingredients that reduce protein, fiber, and bioactive compound contents. In this study, multigrain gluten‐free crackers were developed using different combinations of corn, chickpea, rice, and sorghum flours and evaluated for ...
Sehrish Jabbar, Muhammad Waqar, Saira Urooj, Mian Kamran Sharif, Noor Shazliana Aizee Abidin, Djilali Benabdelmoumene, Said Dahmouni, Sajad Ali   +7 more
wiley   +1 more source

Altered starch composition and improved bread quality in novel wheat mutant reveal key transcriptional regulators. [PDF]

Curr Res Food Sci
Wang X, Wang M, Chen J, Ge W, Lu C, Xu Y, Ren X.   +6 more
europepmc   +1 more source

Physicochemical, Sensory, and Antioxidant Properties of Wheat Biscuits Fortified With Soy Flour and Guava (Psidium guajava) Powder

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Guava is known for being rich in vitamin C, fiber, and polyphenol compounds, and soy flour is an abundant source of plant‐based protein and minerals. The investigation focused on the formulation of biscuits enriched with antioxidants and nutrients, using guava and soy flour, to meet the increasing demand for functional meals that provide ...
Md. Jaynal Abedin, Suraiya Akter, Aurpita Sabitry Chowdhury, Monzur Morshed Ahmed, Tasnim Farzana   +4 more
wiley   +1 more source